Go Back
–+ servings
Close-up of Pan Roasted Chicken Thighs with crispy skin, served with roasted potatoes in garlic butter sauce.

Pan Roasted Chicken Thighs with Garlic Butter

This recipe makes a simple, one-pan dinner featuring juicy chicken thighs and tender roasted potatoes, seasoned with a rich garlic butter blend. It is suitable for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the garlic butter
  • 4 tablespoons unsalted butter softened
  • 5 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
For the chicken and potatoes
  • 6 medium Yukon Gold potatoes unpeeled and cut into 1-inch chunks (about 1 1/4 pounds)
  • 2 tablespoons neutral oil canola or avocado oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs about 1 1/2 pounds total
  • 2 tablespoons chopped fresh parsley optional, for garnish

Equipment

  • Small bowl
  • 8x8 or 9x9-inch baking dish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Make the garlic butter: Mix together butter, garlic, salt, and pepper in a small bowl. Set aside.
  3. Prepare the potatoes: Add potatoes to an 8×8 or 9×9-inch baking dish. Toss with oil, salt, and pepper.
  4. Coat the chicken: Pierce chicken thighs a few times through the skin. Rub thoroughly with garlic butter, getting under the skin too.
  5. Assemble the dish: Place chicken on top of the potatoes. Spread any leftover garlic butter on top of the chicken.
  6. Roast: Bake for about 45 minutes, or until potatoes are tender and chicken is fully cooked (internal temp 170°F). Baste halfway through with pan juices.
  7. Serve: Plate the chicken and potatoes with pan juices spooned over the top. Garnish with parsley if desired.

Notes

For crispier skin, broil for the last 2-3 minutes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30–45 seconds or until warmed through. You can substitute chicken thighs with drumsticks or boneless thighs, but adjust cooking time based on the cut you select.

Tried this recipe?

Let us know how it was!